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Kim's Dairy Free Blueberry Cupcakes is for Dessert.

Kim's Dairy Free Blueberry Cupcakes takes 30 minutes to prepare.

Kim's Dairy Free Blueberry Cupcakes takes 30 minutes to cook.

Kim's Dairy Free Blueberry Cupcakes makes 30 servings.

The ingredients for Kim's Dairy Free Blueberry Cupcakes are:

1.25 cups cake flour
1.25 cups regular flour (1.5 cups at high altitude)
2 cups sugar
1 tablespoon Baking Powder (less at high altitude)
.75 teaspoon salt
1 cup Imperial Margarine (stick or tub)
4 large eggs
1 cup soy milk
1 tablespoon Vanilla
1.5 cup frozen blueberries

Here is how you make Kim's Dairy Free Blueberry Cupcakes:

Preheat oven to 325. Prepare cupcake pan with liners. In the bowl of an electric mixer with paddle attachment, sift flours, sugar, baking powder, and salt. Mix on low until combined. Add softened margarine , mixing until just coated with the dry mixture. In a separate bowl, whisk together eggs, soy milk and vanilla. Add to dry ingredients in three parts on medium speed. Beat until incorporated, but do not overbeat. Remove bowl from mixer, and gently fold in frozen blueberries. Divide batter evening among cupcake pans, filling about 2/3 full. Bake, rotating halfway, until toothpick comes out clean about 20 min. Serve after cooling on wire rack. Number of Servings: 30Recipe submitted by SparkPeople user KKRYGER.

The nutritional information for Kim's Dairy Free Blueberry Cupcakes is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 153.5

• Total Fat: 5.8 g
• Cholesterol: 32.9 mg
• Sodium: 209.9 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 0.5 g
• Protein: 2.3 g

The dietary needs meet for Kim's Dairy Free Blueberry Cupcakes is Lactose Free